Pan-charred sprouts with anchovies, lemon and hazelnuts
Brussels Sprouts, like other members of the cabbage family, benefit from a heavy-hand with the heat. Cooking them until they turn black in places helps to caramelise them and concentrates their flavour.
Anchovies melt to become an extra layer of umami seasoning, which is tempered by bright lemon. These are great as a seasonal side, or stirred through cooked pasta or tender white beans.
INGREDIENTS
SERVES 4 – 6 as a side
- 3 tbsp extra virgin olive oil
- 2 shallots, finely chopped
- 5 anchovy fillets in oil
- 400g Brussels sprouts, root end trimmed and sprouts sliced finely into ½ cm pieces
- 50g hazelnuts, toasted and roughly chopped
- Juice and zest of a lemon
- 25 parmesan, finely grated
- Halen Môn Pure Sea Salt
- Halen Môn Specially Selected Cracked Peppercorns
METHOD
- Heat the oil in a large frying pan over a medium – high heat. Add the shallots and anchovies and cook, crushing the anchovies with a heat-proof spatula for 2 minutes, until the shallots are tender and the anchovies are melted.
- Tip in the Brussels sprouts, along with a pinch each of salt and black pepper (remembering that the anchovies will be salty). Turn the heat up to high, and cook, stirring constantly for 5 minutes, until the sprouts are tender and charred in places. Stir in the hazelnuts, ½ the lemon juice and stir to combine. Taste and adjust the seasoning before tipping into a warm bowl to serve.
- Finish with the lemon zest and more lemon juice if you like. Grate over the parmesan and serve straight away.
